I love pizza. Back in Vancouver, Robert and I used to make our own pizza dough all the time using this recipe. We had read about making pizza’s on your BBQ before and after trying to bake a pizza without a pan and having the dough drop through the rack and bake into the crust, I can’t wait to try this recipe out. Plus now that we have a private roof terrace, I see a summer filled with sun and BBQ fun. Enjoy!
4 C All-purpose flour; more for dusting
1-1/2 tsp. Salt
1 Package (2-1/4 tsp) Active-dry yeast
1-1/2 C Warm water (110°F)
2T Olive oil
Mix the flour and salt.
Pour in the water & yeast. Stir.
Add oil – be generous without flooding it.
Split the dough into two balls. Cover each bowl with saran (or an Abeego!) Leave it for as long as you can go – 40 minutes or more is ideal.
Pre-heat your BBQ to as hot as it goes (between 450° – 600°).
Cover a large cutting board with cornmeal. Lay your dough out in a parallelogram (you’ll see why later) and add your toppings. I prefer to keep it down to about four flavors for the base – tomato paste, olives, capicola, a sharp cheese and mozzarella blend. Shred some Romano and have some chilli flakes ready too. For added pleasure I like to salt the crust with sea salt.
When pulling the pie onto the BBQ be sure to give the cutting board a good shake to ensure that the pie will slip off. Get the board in deep and pull quickly. See video example here.
Allow the pie to cook a bit on the bottom rack. Once it’s cooked enough that you can lift it, move it to the top rack and pull your second pie (and so on) to the bottom.
Leave the pies on the grill for about 10 – 12 minutes.
When cutting the pie, cut in a ‘W’ to give nice large, New York sized slices. Yum!
images via Miranda McMurray